Best Ever Pumpkin Blondies

Improving Classic Pumpkin Blondies

Happy Friday, my friends!

Are you like me? Do you conjure up recipe ideas and then read other recipes deciding that you want to put your own spin on it or to improve it? I think many people do this who love to cook and bake, let alone food bloggers. I do this constantly. I cannot help it!

During the popular baking series on PBS, Baking with Julia (1996), pastry chef Gale Gand expressed how she was always examining in her head how to change up recipes. Then, she added, that she would review at least a half dozen recipes in her research before deciding on the crucial elements as to ingredients and methods before putting her own spin on it. When I listened to her explain this to Julia during the program, I was saying to myself, “I do that, too!”

Meanwhile, it was then, back in 1996, that I knew I had the makings of a good pastry chef with innate intuitiveness. If not a pastry chef by trade, at least the makings of a decent baker, recipe developer and cookbook author. Then, I read and read some more. The two cookbooks that influenced me most during this time were The Professional Pastry Chef (1995) by Bo Friberg and Baking with Julia (1996) by Dorie Greenspan. In fact, I mention how I rely immensely on the baking knowledge I gained from reading Chef Bo’s tome on my About page here on the blog.

In fact, I am still anxiously awaiting Chef Bo’s next book. As you can see on his site, he states, “This website will be relaunched in 2013 in conjunction with the release of Chef Bo’s new books.” When September rolled by, and now with October having rolled by, I am wondering what has happened to this project. Hopefully, the book(s) will still be released. Chef Bo, where are you?

Well, now you know why I occasionally bring up the year 1996. Again, this was the year I embarked upon writing my baking cookbook. As I have shared with you previously here on the blog, recipes from that very manuscript will be shared right here on the blog. There are many holiday recipes in it, all receiving rave reviews from family and friends, and I look forward to sharing them with you.

Most creative and talented food bloggers think this way, don’t you agree? We set out to bring about a new recipe after first visualizing the change and then testing the recipe until it comes from concept to reality…just the way we imagined. Well, that is exactly what happened with this recipe!

Let’s break it down.

When I had this idea in my head for a buttery, chewy, fudge-like Pumpkin Blondie, not unlike fudgy brownies in texture, I first conducted thorough research. Then, I compared recipes taking note of the ingredient ratios. It was important for me to focus on buttery. Why, you ask? Well, because, when you add a vegetable purée such as pumpkin, an entire cup of it, you want there to be enough butter to shine through and not yield too cake-like of a texture. This is what I think the problem is with recent recipes for Pumpkin Blondies. For a 9×13-inch baking pan, recipes call for far too much pumpkin purée (like an entire can!) as well as too much flour. This translates to cake-like. If you like cake-like that is swell! But, again, I was after buttery and chewy—not cakey.

Next, I concentrated on a recipe using only a single egg, not two. The reason is because the pumpkin will more than contribute to a cake-like texture at the outset. Just like how you can effectively substitute applesauce for an egg in some quick bread recipes, like muffins, the same food science and baking principle holds true here. Again, I was desirous of that fudgy brownie texture.

When I happened upon Martha Stewart’s recipe for Pumpkin Chocolate Chip Squares, I immediately recognized it as the ideal recipe to use the ingredients ratio for my “improved” or Best Ever Pumpkin Spice Blondies.

Now, when I use the words “improved” or “best ever” here on the blog related to my recipes, please do not take this as me being arrogant. It is purely confidence speaking. In fact, I always explain in detail as to just why my recipe is an improvement—at least for what I am setting out to achieve. Everyone is different and we all like different things. So, just bear with me and my baking exploits as to what I am trying to convey.

The one big thing, if you will, that improved this recipe greatly as to flavor profile and texture is pumpkin butter. Pumpkin butter is the secret ingredient here as it is much more concentrated in flavor over pumpkin purée—either homemade or canned. Plus, there is less moisture in pumpkin butter as it is cooked down and is thicker than purée. Once again, I wanted the butter to shine through so pumpkin butter it was going to be. Anyone who knows me well, knows that I stockpile the stuff. I enjoy using Trader Joe’s Pumpkin Butter in this recipe.

Let’s break down the recipe further.

Now, about the butter… Since I wanted my version of Best Ever Pumpkin Spice Blondies to be especially buttery and chewy (again, just like fudgy brownies), I melted the butter instead of just bringing the butter to room temperature like the other recipe. Saturation is an important step when creating “chewy” both with bars and cookies. The New York Times Chocolate Chip Cookie, adapted from Chef Jacques Torres, bears this out.

About the sugar… Right away, I knew that light brown sugar, in addition to granulated sugar, was in order. I do the same for most of my pumpkin recipes—even pumpkin pie. It just provides another pleasing layer of flavor and color.

About the leavening… I kept it simple here with the “less is more” philosophy. Most decadent brownies call for no leavening agents. So, I cut down on the amount of baking soda by half. Again, I was wanting to minimize the cakey-ness for this recipe. This resulted in the chewy and moist texture, again fudge brownie-like, that I was looking for.

About the vanilla… Yes, vanilla. Martha’s recipe calls for 2 teaspoons of vanilla and I felt as though we needed an additional teaspoon, rounding it up to 1 full tablespoon, for this recipe due to the concentrated flavor of the pumpkin butter and the spices. This move proved to be spot on.

About the spices… The spices were kept to a minimum. In fact, I did not add ginger because ginger has a significant presence in Trader Joe’s Pumpkin Butter upon tasting it by the spoon. Also, I did not add citrus like orange zest or anything to our Best Ever Pumpkin Spice Blondies (a natural inclination here to complement the dried cranberries) because Trader Joe’s Pumpkin Butter has the perfect amount of lemon juice added to perk things up. I adore Trader Joe’s Pumpkin Butter because it is all-natural. Below is the ingredients list for those who are mindful of such things.

Finally, for the mix-in’s… I knew immediately that I would stir white chocolate baking chips into this batter as well as toasted pecans and dried cranberries rough chopped. Therefore, I went with Trader Joe’s White Chocolate Baking Chips because it seemed to be “the thing to do.” Let me tell you, it was kismet!

I’m telling you… I am just ecstatic to share this recipe today with y’all! I worked on it last month and it turned out just the way I wanted it with the buttery, the chewy, the gooey, the moist and flavorful. You are going to love these oh-so satisfying Pumpkin Spice Blondies. In fact, upon first bite, when all these classic holiday flavors converge and do the jig on your tongue, you will be proclaiming, “The holidays have arrived!”

The Big Lug gave these Best Ever Pumpkin Spice Blondies a major thumbs up. In fact, this is the note I woke up to the next morning after leaving him three (3) slices wrapped up for breakfast, a lunch treat and mid-day snack for work, “I am so proud of you! Latest creation is delicious! Love, …” There you go! It’s not just me talkin’ here. You have The Big Lug’s endorsement.

What makes our Best Ever Pumpkin Spice Blondies wicked good? The perfect ratio of melted butter, a rich and spicy pumpkin butter, one egg, flour and spices to yield an especially buttery, gooey and chewy texture rivaling fudgy brownies. With the addition of white chocolate baking chips, toasted pecans and dried cranberries, these Pumpkin Spice Blondies are irresistible and will ring in your holidays upon first bite!

Whip up a batch this weekend to share with friends and family. You won’t regret it and your house will smell divine to the point of drawing in the neighbors!

Directions

Arrange oven rack in lower third of oven and preheat oven to 350ºF. Lightly grease a 9×13-inch metal baking pan with shortening. (I like to use my Williams-Sonoma Goldtouch® Nonstick Rectangular Cake Pan.) Line pan with baking parchment so there is an overhang. Do this by measuring parchment 4 inches in length additionally at each side of pan. This will allow 2 inches of coverage on each end once folded and tucked in. This will create “handles” which will help removing bars from pan and to easily transfer to cutting board to cut into even bars.

In a medium bowl, whisk together flour, salt, baking soda and spices; set aside.

In a large bowl, whisk together melted butter, sugars and vanilla until well blended and smooth (until sugar crystals have started to dissolve). Stir in the beaten egg and beat until fully incorporated. Add pumpkin butter; stir until well blended. Add flour mixture all at once and mix just until small streaks of flour remain. Using a rubber spatula, fold in white chocolate chips, nuts and dried cranberries. Scrape and pour batter into prepared pan and smooth the top evenly.

Bake in preheated oven until the edges are browned and crisp, top is glossy with a soft crackled texture and a toothpick inserted into center comes out with small crumbs clinging to it, about 35 minutes. Do not bake over 35 minutes or blondies will become too dry and crumbly once cooled.

Allow blondies to cool significantly on wire rack, at least 1 hour, before removing from pan. This amount of cooling time will make the blondies more solid and easy to handle. Remove from pan using folded parchment paper at sides of pan as “handles”. Transfer to large cutting board. Carefully cut into even squares using a ruler as a guide with a sharp chef’s knife peeling away parchment as you go.

Keep blondies stored in an airtight container at room temperature or freeze.

Recipe Notes

Tips:

How to Toast Nuts: Preheat oven to 350ºF. Place nuts in a single layer on an ungreased baking sheet. (You may line the baking sheet with parchment paper.) Bake until nuts become fragrant and lightly browned, about 7 to 8 minutes. Stir halfway through baking time and watch closely to prevent nuts from burning. Cool nuts completely before chopping and adding to recipe.

To speed the cooling process for the toasted nuts, immediately transfer to plate and place in freezer for 5 to 8 minutes.

About Stacy

Stacy Bryce is a recipe developer and member of the IACP (International Association of Culinary Professionals). Her passion is developing original conventional baking recipes as well as special diet recipes to include dairy-free, gluten-free and grain-free. You can follow Stacy at Pinterest.

This looks SO good!! I love all the little surprises in this. Dried fruit and nuts always make such a great pairing in desserts such as this. Beautiful photos!Julie @ Table for Two recently posted…Roasted Garlic Brussels Sprouts

These are some blondies, Stacy. I loved reading your post and about your inspirations from the 90’s. I think you should still make your book:) So interesting to read your decisions in how you changed up the recipe to make a very fabulous and perfect pumpkin spice blondie. That texture is incredible! Very perfect for fall and I will pin to my pumpkin board:)Lora @cakeduchess recently posted…Raspberry Jam Bundt with Peanut Butter Glaze-#BundtaMonth

I don’t have any Trader Joe’s pumpkin butter. Could I substitute canned pumpkin if I reduced it a bit to lose some of the moisture? and maybe extra spices? Not sure if the consistency would be the same?

Hi there, Jess! If you do not have pumpkin butter on hand, either homemade from scratch or canned, you can easily make your own Homemade Quick-Style Pumpkin Butter using a full 29-ounce can of solid pack pumpkin (not pumpkin pie filling), such as Libby’s. To a large saucepan, combine the following: 29 ounces of canned pumpkin, 1/4 cup each of light brown sugar and granulated sugar, 3/4 cup water, 2 teaspoons fresh lemon juice (or to taste, optional), 1 teaspoon each of ground cinnamon, ground ginger and ground nutmeg, and 1/4 teaspoon ground cloves. Cook over medium-high heat and bring mixture to a boil. Once the mixture reaches a full boil, lower the heat to medium-low. Continue to simmer the mixture, stirring frequently to prevent burning or scorching, until thickened, about 45 minutes. Cool completely before using in baking recipes. For my recipe posted here, for Best Ever Pumpkin Blondies, you will need 1 cup of the Homemade Quick-Style Pumpkin Butter (about 10 ounces or 284 grams by weight). I hope that I have answered your question thoroughly and completely. Meanwhile, thank you for stopping by and happy autumn baking!

Oh Stacy, these pumpkin blondies look amazing! I love how you combined the best of fall and holiday flavors packed inside these gorgeous bars 🙂 I can imagine the wonderful texture from the dried cranberries, white chocolate morsels and pecans when biting into one of these beauties. Pinning and thanks so much for sharing these with us 🙂 Have a wonderful weekend 🙂

Thank you, Kelly! I appreciate your kind words and compliments. I hope you and your family enjoy these Pumpkin Blondies. They truly are scrumptious. Thanks for the pin and for stopping by. Have a lovely autumn weekend, my friend!

Stacy,
Was just thinking, clearly you could hold a degree in brownieology (or blondieology) with this post. My goodness, I’m considering going gluten-free just to try this one. Love what you do!!Dan from Platter Talk recently posted…Brandy Infused Chocolate Cherry Pie with Roasted Hazelnuts

Aww…thank you, Dan! A degree in brownieology or blondieology sounds like fun and I would be proud, LOL! Although, just so you know…you don’t have to go gluten-free to enjoy these tasty bars. The recipe comes with a gluten-free option which I like to do with most of my recipes for those allergic to wheat or have gluten intolerances. Simply use the 2 cups of regular all-purpose wheat flour called for in the recipe, such as Gold Medal®. Thanks again, my friend. Have an enjoyable autumn weekend!

If hubby there gives a thumbs up…No arguing there, IT”S THE BEST.
Seriously Stacy, they look so so good. I will not be turning to any other recipe when I crave for a blondie or in fact any yummy baked goody for the holiday. You are super cool girl.
I just loved reading this post, the thought that went into creating the dishes is awesome. Love all the textures and everything that’s gone into making these.
Great going girl, I can’t wait for more holiday baking.
Happy Sunday!! and thanks a ton for your wishes and hugs to you and the your BIG Lug.

Good golly good gosh! Stacy these pumpkin blondies look heavenly! Love the flavors – the pumpkin, white chocolate, nuts, spices – gawsh! I think I would need a moment alone with a batch of these blondies and a big glass of milk! 🙂Shashi @ http://runninsrilankan.com recently posted…Marvelous Little Things…

I have a pumpkin blondie recipe on my to do list as well (not sure that I will get to it though 🙂 ). But I like your version better I think – with all those cranberries! Yum! Pinned!Julia | JuliasAlbum.com recently posted…Easy pumpkin pancakes – perfect for the Fall

When something says BEST EVER that immediately means that I must make it and devour it. Totally adding these blondies to my recipe list and I think I’ll have to buy some ice cream to go on the side 🙂steph@stephsbitebybite recently posted…[virtual] play date

Welcome to My Kitchen

My name is Stacy. I'm a recipe developer, food writer, baker and member of the IACP. I love to concoct tasty baked creations to share with others—both traditional and gluten-free. Welcome to my Wicked Good Kitchen!